Ingredients:

Proteins:

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1 lb andouille sausage, sliced

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup diced onion

1 cup diced celery

1 cup diced bell pepper

1 jalapeño, seeded and diced

4 cloves garlic, minced

4 cups chicken broth

2 cans (15 oz each) white beans, drained and rinsed

½ cup salsa verde

2 teaspoons Cajun seasoning, divided

1 teaspoon ground cumin

Salt and black pepper, to taste

1 tablespoon butter

½ cup sour cream

¼ cup grated Parmesan cheese

Fresh lime juice (topping)

Chopped fresh cilantro or parsley (topping)

Sliced green onions (topping)

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Instructions:

1. Cook the Meats

   • Heat 1 tablespoon of oil in a large Dutch oven over medium heat.

   • Add the sliced andouille sausage, cooking for 5-7 minutes until browned. Remove and set aside.

   • In the same pot, add the chicken pieces and 1 teaspoon Cajun seasoning. Sear until browned and fully cooked. Remove and set aside with the sausage.

2. Sauté the Vegetables

   • Melt 1 tablespoon butter in the same pot.

   • Add onion, celery, bell pepper, and jalapeño, sautéing for 5 minutes until softened.

   • Stir in the garlic, remaining Cajun seasoning, and cumin, cooking for 1-2 minutes until fragrant.

3. Build the Chili

   • Pour in the chicken broth and add the white beans and salsa verde. Stir well.

   • Return the cooked sausage and chicken to the pot.

   • Bring to a gentle simmer and let cook for 15-20 minutes, allowing the flavors to blend.

4. Make It Creamy

   • Remove the pot from heat and stir in the sour cream and grated Parmesan cheese, mixing until smooth and creamy.

5. Serve & Garnish

   • Ladle the warm, creamy chili into serving bowls.

   • Squeeze fresh lime juice over each portion.

   • Garnish with chopped cilantro or parsley and sliced green onions for a fresh finish.

   • Servings: 6

   • Prep Time: 20 minutes

   • Cook Time: 40 minutes